15-Minute Cauliflower and Kimchi Fried Rice

To try to up my vegetable intake I’ve been cutting cauliflower rice (the new Brussels sprouts or kale in my opinion) into some of the rice dishes that I make. I still like to have some carbs in there but this way I feel like I’m eating more rice than I actually am.

Course Main Course

Cuisine Asian, Korean

Keyword 30 minute meal, cauliflower, fried rice, green onion, kimchi, rice, shrimp, soy, vegetable

Prep Time 5

Cook Time 10

Servings

Calories 381kcal

Ingredients

3 tablespoons vegetable oil
1 tablespoon toasted sesame oil
5 cloves garlic, minced
2 teaspoons minced ginger
3 scallions, thinly sliced, whites and greens divided
¾ pound 26/30 shrimp, peeled and deveined
2 cups riced cauliflower
3 large eggs
Kosher salt, to taste
Ground black pepper, to taste
2 cups cooked long-grain white rice, or whatever type of cooked rice you have on hand
3 tablespoons soy sauce, use tamari to make the recipe gluten-free
¾ cup chopped napa cabbage kimchi
1/3 cup chopped cilantro
1 tablespoon toasted sesame seeds

US Customary - Metric

Instructions

Heat a wok over medium-high heat, add the vegetable oil and sesame oil and heat through. Add the garlic, ginger and the whites from the scallions, stirring with a rubber spatula just for a second.
Add the shrimp to the wok and sauté until cooked through, about 4 minutes.
Add the cauliflower rice to the wok and sauté until tender.
Crack the eggs into the wok and scramble the eggs until they are just set.
Add the white rice and let sit for just a second to crisp the rice then stir to combine then add the soy sauce.
Add the kimchi, remaining green onions, cilantro and sesame seeds and toss to combine. Serve hot.

Video

Nutrition